Dakos

Dip the dry barley rusks in a little water on both sides, once or twice, just to begin softening them, and put them on a plate.

Grate one fresh tomato on a box grater and put the tomato puree on top of the rusk.

Finely chop another tomato, season it with a little salt and add it over the rusk for a different layer of texture.

Finely chop a little red onion and sprinkle it on.

Add capers and halved Kalamata olives on top, then dried oregano.

Drizzle with white balsamic vinegar, then lots of good Greek olive oil.

Crumble feta cheese over the top and serve; the longer it sits, the softer the rusk gets.